Boil a pot of water (~1litre) and when the water started to boil, put in the Chrysanthemum Flowers and the Honeycomb Sugar. [I would remove the Honeycomb Sugar if I’m pouring in Birdnest as I prefer it to be less/ not too sweet.]

Let it boil for 15 minutes under low fire.

Off the fire and remove the Chrysanthemum Flowers.

Put in the Wolfberries, let it simmer down for 15 minutes.

Pour in the Konnyaku Powder, stir and mix the powder under low fire for 10 minutes.

Pour the Birdnest in. [You may skip this step if you are not a fan of birdnest.]

Off the fire and prepare the molds.

Pour the mixture into the molds and put it in the fridge.

Let it sit for 6 hours. [I actually put this into the freezer for 1 hour and then shift it to the fridge to cut short the time.]

Serve while it’s chilled. 🙂

The girls had helped me with the above and it seems fund as a bonding activity over the weekends. 🙂

Benefits of the Chrysanthemum Wolfberries Jellies:

Chrysanthemum is cooling and is used to treat respiratory issues, high blood pressure, and hyperthyroidism and was said to reduce inflammation and calm ones’ nerves. Wolfberry is high in antioxidants and in Traditional Chinese Medicine, it is good for tired eyes. Bird’s Nest boost better immunity, more energy, better sleep, good complexion, and good virility. Also, regular consumption of Bird’s Nest helps prevent colds and flus.

Note:
You can get the North American Ginseng from Hock Hua Group that cost $20.00 for one small bottle. Normally I use up half bottle of the North American Ginseng for half packet of the 2.5kg Brown Rice. And also, you can use more Ginger(s) if you like some “spicy-ness” in the drink.

Steps:
1. Pour out half packet of the Brown Rice from the 2.5kg bag.
2. Rinse it over tap water and sun it to dry. (Normally I sun it for 1 – 2 days).
3. Slice the Ginger into thin pieces.
4. Then heat up the wok, put all the Ginger in.
5. Fry the Ginger until it’s dry.
6. Pour the Brown Rice in.
7. Stir fry over big fire for 10 mins.
8. Then continue it over small fire for 15 mins.
9. Add in the North American Ginseng.
10. Stir fry it over big fire for 10 mins.
11. Stir fry over small fire for 30 mins.
12. Then, wait for it to cool down before putting it into a container.

For Consumption:
1. Boil some water until it reaches the boiling point.
2. Take 3 Table Spoon of the Ginseng Brown Rice Ginger Mix into the Thermo Flask (approx 1.5litres)
3. Pour in the boiling water.
4. Keep it aside for at least 30 mins before consumption.

Ginseng Brown Rice Ginger Tea
Ginger will repel the wind from the body and Ginseng is to boost one’s energy. Ginseng Brown Rice Ginger Tea is said to reduce water retention, help one to boost one’s energy and quench thirst. And also, after confinement, one can do away with the Ginger to make it an everyday drink. 🙂

Note: One can also add in Red Dates or replace the Ginger with Red Dates (after the Confinement) to serve as a daily drink. 🙂

BRIEF INTRO

1988. Dragon. Sagittarius. I had been a Lacto-Vegetarian since I was 7. Sing-ka-por-lang (Singaporean) who reside in the infamous Yishun with a mega big brood of 4 daughters and 2 furkids.

Led a Mum+Tech+Boss life that I’m always looking forward to early retirement soon thus this blog serves as my memoirs towards the GOAL and also to pen down bits and pieces of my motherhood, investment and entrepreneur journey.